Heirloom Tomatoes With Almond Basil Nut Cheese and Basil Pesto

Ingredients

1 cup almonds, soaked overnight
2 tablespoons minced fresh basil leaves
1 tablespoon lemon juice
1 tablespoon white miso paste
1/2 teaspoon nutritional yeast
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 pound of basil, leaves only
1/2 cup pine nuts, toasted
2 tablespoons white miso paste
1 teaspoon salt (to taste)
1 teaspoon coarse black pepper (to taste)

Preparation

1
For the Almond Basil Cheese:
2
Place all items in a food processor and process until the mixture takes on a paste-like texture but remains a bit coarse. Shape into whatever form you'd like. I used plastic wrap to form my nut cheese into a log so that I could slice it and place it nicely on my heirloom tomato slices.
3
For the Basil Pesto:
4
Lightly toast pine nuts either in the oven or on the stovetop. Let cool. Mince garlic in a food processor. Add cooled pine nuts and pulse until paste-like texture. Add basil leaves, miso, half the salt and half the pepper. With the processor running, slowly pour in the EVOO. Process until you achieve a creamy consistency. This pesto becomes creamy because of the miso paste. Taste your pesto and determine if it needs more salt and/or pepper.Lightly toast pine nuts either in the oven or on the stovetop. Let cool. Mince garlic in a food processor. Add cooled pine nuts and pulse until paste-like texture. Add basil leaves, miso, half the salt and half the pepper. With the processor running, slowly pour in the EVOO. Process until you achieve a creamy con
5
Assembly:
6
Slice the tomatoes into 1/4 inch slices. Slice the almond basil cheese into approximately 1/4 inch slices. Place cheese on the tomato. Add a dollop of pesto.
7
Enjoy!

Tools

 



Yield:

2 servings

Added:

Friday, August 20, 2010 - 11:19am

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